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Science Cooking by Barham Peter (53 results)
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Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
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The Science of Cooking
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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hardcover. Condition: Good.
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Condition: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.
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The Science of Cooking
Language: English
Published by Springer Berlin / Heidelberg, 2000
ISBN 10: 3540674667 ISBN 13: 9783540674665
First Edition
Condition: Good. 1st Edition. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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The Science of Cooking
Language: English
Published by Springer Berlin / Heidelberg, 2000
ISBN 10: 3540674667 ISBN 13: 9783540674665
First Edition
Condition: Good. 1st Edition. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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The Science of Cooking
Language: English
Published by Springer-Verlag Berlin and Heidelberg GmbH & Co. KG, Germany, Berlin, 2000
ISBN 10: 3540674667 ISBN 13: 9783540674665
Seller: WorldofBooks, Goring-By-Sea, WS, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information. The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate souffle." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes. Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and souffles. This is followed by actual recipes, withthe purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
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hardcover. Condition: Very Good. Pages clean, crisp, unmarked. Cover has light wear. Shipped promptly with Tracking. Ckbk5.
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Hardcover. Condition: Near Fine. No Jacket. Binding Tight Pages Clean Light Edge Wear No Dust Jacket. Book.
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Hardcover. Condition: Used; Very Good. **SHIPPED FROM UK** We believe you will be completely satisfied with our quick and reliable service. All orders are dispatched as swiftly as possible! Buy with confidence! Greener Books.
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Hardcover. Condition: Near Fine. Bright & clean with unopened pages. Back corner with bump.
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The Science of Cooking.
Seller: Grendel Books, ABAA/ILAB, Springfield, MA, U.S.A.
Association Member: ABAA ILAB IOBA SNEAB
Seller rating 5 out of 5 stars
First Edition
Hardcover. Condition: Fine. First edition. Fine in pictorial boards. No dust jacket, as issued.
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Condition: new.
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Hardcover. Condition: Very Good. 3540674667 VERY GOOD.
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Condition: good. This is a pre-loved book that shows moderate signs of wear from previous reading. You may notice creases, edge wear, or a cracked spine, but it remains in solid, readable condition.Please note:-May include library or rental stickers, stamps, or markings.-Supplemental materials e.g., CDs, access codes, inserts are not guaranteed.-Box sets may not come with the original outer box. If it does, the box will not be in perfect condition. -Sourced from donation centers; authenticity not verified with publisher. Your satisfaction is our top priority! If you have any questions or concerns about your order, please don't hesitate to reach out. Thank you for shopping with us and supporting small businessâ"happy reading!
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Hardcover. Condition: As New. 1st Edition. As New first edition hardcover, no writing or marks. Decorative cover in fine shape. Dr. Barham is a Reader in Physics at Bristol University and had been involved in popularizing science in Great Britain. He is a columnist for the Guardian. 244 pp. M01901.
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The Science of Cooking
Language: English
Published by Springer, Berlin, Germany, 2001
ISBN 10: 3540674667 ISBN 13: 9783540674665
First Edition
Hardcover. Condition: New. No Jacket. 1st Edition. First edition 2001, first printing, no previous printings listed. Hardcover in full pictorial cloth without DJ as issued. Condition new, square tight and crisp book, sharp corners, no edgewear, no names no underlinings no highlights, no bent page corners, not a reminder. 8vo, 244 pages, bibliography, index.
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The Science of Cooking
Seller: suspiratio - online bücherstube lic.phil h.b., Basel, Switzerland
Seller rating 4 out of 5 stars
Hardcover. Condition: Sehr gut. SEHR GUT.
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Condition: New.
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title!
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title!
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Condition: As New. Unread book in perfect condition.
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The Science of Cooking
Language: English
Published by Springer-Verlag Berlin and Heidelberg GmbH and Co. KG, DE, 2012
ISBN 10: 3642631665 ISBN 13: 9783642631665
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
US$ 82.54
Free Shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketPaperback. Condition: New. Softcover reprint of the original 1st ed. 2001.
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Condition: New.
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The Science of Cooking
Seller: Ria Christie Collections, Uxbridge, United Kingdom
Seller rating 5 out of 5 stars
US$ 75.48
US$ 16.17 shipping
Ships from United Kingdom to U.S.A.Quantity: Over 20 available
Add to basketCondition: New. In English.
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Paperback or Softback. Condition: New. The Science of Cooking. Book.
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Hardback or Cased Book. Condition: New. The Science of Cooking. Book.
